中国八大菜系英文介绍
中国美食八大菜系英文介绍PPT
HOT
SOUR
Xiang cuisine is even hotter and spicier than Sichuan cuisine. Local people like pickled vegetables and meats very much.
Xiāng cài
SPICY
Lu cuisine has the longest history of 2,500 years. Soup and scallion are key
Zhe Cuisine
浙菜
Zhe cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables.
Min Cuisine
闽菜
Min cuisine dishes are light, fresh, mellow and non-greasy in general. Like Su cuisine, Min cuisine requires high cutting techniques as well.
Yue cuisine is welcomed by people around the world. The cooking methods are always complex, flexible, exquisite, and creative.
粤 菜
Yue Cuisine
Xiang Cuisine
鲁菜 seasonings and sea food plays an important part in Lu cuisine.
Lu Cuisine
八大菜系(中英文介绍)
Eight Cuisines
八大菜系地图
四川菜 鲁菜 江苏菜 浙江菜 安徽菜 福建菜 湖南菜 广东菜
The Map of Eight Cuisines
鲁菜
Shandong Cuisine
• 山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。
因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东 菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓
”
will be added to improve taste and sugar candy added to gain.（这里的翻译似乎有问题）
THANK YOU
建议正文12号字，1.3倍字间距。
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
广东菜
Cantonese food
广东菜源自于中国最南部的省份广东省。广东菜是 最丰富的中国菜系之一，使用很多来自世界其他地方 的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的 风味。 • Cantonese food originates from Guangdong, the southernmost province in China. Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
中国八大菜系英文介绍PPT课件
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• and pungent flavor. Chili, pepper and shallot
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7.Hunan cuisine
• Hunan cuisine consists of local Cuisines of
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Boiled Fish with Pickled Cabbage and Chili （酸菜鱼）
3.Guangdong Cuisine
• Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）androsatset saumckliinnggp（ig 蒸）.
中国八大菜系代表作英文翻译
中国八大菜系代表作（英文翻译）No.1 Sichuan CuisinePockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavour Translucent beef slicesNo. 2 Guangdong cuisineRoasted sucking pigFricassee three kinds of snakes and cat Steamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)Yincai vegetalbes cooked with chicken slicesCrab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜麻婆豆腐宫保鸡丁鱼香肉丝灯影牛肉粤菜烤乳猪龙虎烩清蒸甲鱼笋片烧蛇葫芦盅鲁菜德州扒鸡清汤燕窝羹油爆大蛤荷花大虾淮阳菜蔬菜炒鸡片砂锅蟹肉丸奶油鸡丝玉米汤鱿鱼锅巴No. 5 Zhengjiang CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casserole Steamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp pork with pine nuts 浙菜东坡肘子西湖醋鱼龙井虾肉叫花鸡闽菜红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼湘菜东安鸡红烧肉清蒸海龟辣子鸡丁徽菜黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。
中国八大菜系英文介绍
中国八大菜系英文介绍之杨若古兰创作China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中国地域辽阔，民族浩繁，是以各种中国饮食口味分歧，却都味美，令人垂涎.由于中国地方菜肴各具特色，整体来讲，中国饮食可以大致分为八大地方菜系，这类分类已被广为接受.当然，还有其他很多闻名的地方菜系，例如北京菜和上海菜.Ⅰ.Shandong Cuisine山东菜系Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山东菜系，由济南菜系和胶东菜系构成，清淡，不清淡，以其喷鼻，鲜，酥，软而出名.由于使用青葱和大蒜做为调料，山东菜系通常很辣.山东菜系重视汤品.清汤清澈新颖，而油汤外观厚重，滋味浓重.济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而出名.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.山东是很多闻名学者的故乡，例如孔夫子和孟子.很多山东菜的历史和孔夫子一样悠长，使得山东菜系成为中国现存的最古老的次要菜系之一.但是不要期望在东方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有猜测命运话语的纸条)获得更多的好命运，由于签饼在中国也不是本土的.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer山东是个巨大的被向东流去的大海环绕的半岛，黄河曲折的流经其中部.是以海鲜是山东菜系的次要构成.山东最闻名的菜肴是糖醋鲤鱼.正宗的糖醋鲤鱼必须打捞自黄河.但是由于此刻黄河的浩繁净化，其他地方的鲤鱼更好一些.山东菜主如果速炸，烧烤，炒或深炸.菜肴清新肥美，搭配山东当地的闻名啤酒——青岛啤酒就完满了.德州扒鸡Dezhou Braised Chicken四喜丸子 Sixi Balls糖醋鲤鱼Carp in Sweet and Sour Sauce辣子全鸡Spicy chicken whole爆炒腰花 Quickly Fried Pig Kidney(saute kidney)清汤柳叶燕菜Stewed Swiflets Nest一品豆腐“Yiping”Bean Curd五花肉烧冻豆腐Braised Frozen Bean Curd with Streaky Pork炸蚕蛹鸡Fried “Silkworm Pupa” Chicken红烧鱼唇Fried Fish Lip in Brown Sauce坛子肉 Braised Pork in Crock酱爆肉丁Saute Pork with Soy Bean Sauce冬菇烧蹄筋Braised Pork Tendon with MushroomⅡ.Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.四川菜系，是世界上最闻名的中国菜系之一.四川菜系以其喷鼻辣而出名，滋味多变，侧重使用红辣椒，搭配使用青椒和prickly ash，发生出经典的刺激的滋味.此外，大蒜，姜和豆豉也被利用于烹饪过程中.野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear.如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜.红绿辣椒被用在很多菜肴中，带来特此外辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉.然而，多数青椒是在18世纪从美国传入中国的，是以你该当为四川菜的精妙而感谢全球贸易.四川火锅或许是世界上最出名的火锅，特别是半辣半清的鸳鸯火锅.宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce Tofu四川虾Szechuan Prawns鱼喷鼻茄子Braised Egg plant Ⅲ.Guangdong Cuisine广东菜系Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省.大多数华侨来自广东，是以广东菜或许是国外最广泛的中国地方菜系.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.广东人热衷于测验考试用各种分歧的肉类和蔬菜.使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类本身的风味.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are morecommonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.广东菜系，滋味清，淡，脆，鲜，为东方人所熟知，经常使用猛禽飞禽来烹饪出有创意的菜肴.它的基础烹饪方法包含烤，炒，煸，深炸，烤，炖和蒸.其中蒸和炒最经常使用于保管天然风味.广东厨师也重视于菜肴的艺术感.Braised crispy chicken 炸子鸡)Black tea with condensed milk (港式奶茶)Various dessert drinks served with shaved ice (刨冰)Shrimp wonton noodle soup (鲜虾云吞面)Char shiu (叉烧) - BBQ pork usually with a red outer coloringPork rind curry (咖哩猪皮) Dace fish balls (鲮鱼球)Steamed fish intestines (蒸鱼肠) Shark fin soup (鱼翅羹)Salted preserved fish (蒸咸鱼) Steamed fish (清蒸鱼)Steeped chicken (白切鸡) or steamed chicken (蒸鸡) served cold with ginger and spring onion oil dipping (姜葱油) Slow cooked soups (老火汤)Braised dried abalone (焖鲍鱼) Herbal turtoise gelatin (龟苓膏)Various steamed desserts and sweet soups (糕点,糖水)Steamed shrimp dumplings (虾饺har gow)Ⅳ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choiceseafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".福建菜系由福州菜，泉州菜，厦门菜构成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和喷鼻的滋味而出名.最特此外是它的“卤味”.白切海螺Boiled Whelk Meat Slices 银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown SauceⅤ.Jiangsu Cuisine江苏菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.江苏菜，又叫淮阳菜，流行于在淮阳湖下贱.以水产作为次要原料，重视原料的美味.其雕刻技术十分名贵，其中瓜雕特别闻名.烹饪技术包含炖，烤，焙，煨等.淮阳菜的特色是淡，鲜，甜，雅.江苏菜系以其精选的原料，精细的筹办，不辣不温的口感而出名.由于江苏气候变更很大，江苏菜系在一年当中也有变更.滋味强而不重，淡而不温.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：pork balls霸王别姬：Farewell to My ConcubineⅥ.Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，宁波菜，绍兴菜，构成，不清淡，以其菜肴的鲜，柔，滑，喷鼻而出名.杭州菜是这三者中最出名的一个.冰糖甲鱼：Steamed Turtle in Crystal Sugar Soup宁氏鳝丝：eel silkⅧ.Hunan cuis ine 湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, DongtingLake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴构成.它以其极辣的滋味为特色.红辣椒，青辣椒和青葱在这一菜系中的必备品.组庵鱼翅：Zuyan Shark's Fin冰糖湘莲：Sugar Candy Lotus东安子鸡：Dong Zi An ChickenⅨ.Anhui Cuisine安徽菜系Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain安徽厨师重视于烹饪的温度，擅长煨炖.通常会加入火腿和方糖来改善菜肴的滋味.清炖马蹄鳖：Stewed Turtle蜜汁红芋Red Tato in Honey 李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken。
英语八大菜系
中国八大菜系英文介绍China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中国是一个大的区域,并有许多民族,于是各种中国食物不同但幻想和诱人的味道。
自从中国本土菜都有自己的特点,一般来说,中国食品大致可分为八大菜系,被广泛接受的周围。
当然,还有很多其他的本帮菜,很有名,比如北京菜和上海菜。
Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.由济南菜和胶东菜,鲁菜、清晰、纯净、不油腻,特点是强调香气、新鲜、愉悦和压痛。
八大菜系特色英文介绍
Dezhou grilled chicken
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Bird’s nest in a clear soup
Quick-boiled clam
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The squirrel GuiYu
Taihu icefish
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No. 4 Jiangsu Cuisine
Fresh moderately salty, XiShang five Michael essien, five and worship, clear and not light, thick and not muddy Notice to maintain authentic, design and color is fine, seasonal ShiXian, sweet salty moderate, crisp lousy delicious, pure and fresh and Yu beauty
Stone ear old duck stew
Huangshan stew pigeons
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The chicken stick part
Ham stew turtle
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End thank you
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中国八大菜系英文介绍史上最全最丰富介绍
No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7 No. 8
Sichuan Cuisines Guangdong Cuisines Shandong Cuisines Jiangsu Cuisines Zhejiang Cuisines Fujian cuisines Hunan Cuisines Anhui Cuisines
中国八大菜系中英文介绍（Intr...
中国八大菜系中英文介绍（Introduction to Chinese and Englishin eight major cuisines）Introduction to Chinese and English in eight major cuisinesChina covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally Chinese, food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous. Such as Beijing Cuisine and Shanghai Cuisine.Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear pure, and not greasy, is characterized by its emphasis on aroma, freshness crispness, and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling frying, and stir-frying while Jiaodong division is famous for Cooking Seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain morewisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted stir-fried, or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer,青岛啤酒四川菜四川的美食，在西方经常被称为川菜，是世界上最著名的中国菜系。
导游英语——八大菜系
Regional cuisines Eight Cuisines八大菜系Sichuan Cuisine 川Jiangsu Cuisine 苏Cantonese cuisine 粤Shandong cuisine 鲁Fujian Cuisine 闽Zhejiang Cuisine 浙Hunan cuisine 湘Anhui Cuisine 皖No. 1 Sichuan Cuisine川菜Pockmarked bean curd(豆腐) 麻婆豆腐Chicken cubes with peanuts 宫保鸡丁Pork shreds with fishy flavour 鱼香肉丝Translucent beef slices 灯影牛肉Twice-cooked pork 回锅肉chili pepper chicken 辣子鸡No. 2 Guangdong cuisine粤菜Roasted sucking pig 烤乳猪Fricassee(油焖) three kinds of snakes and cat 龙虎烩Steam turtle with chives(香葱) sauce 清蒸甲鱼King snake with bamboo slices 笋片烧蛇Gourd cups葫芦盅No. 3 Shandong Cuisine鲁菜Dezhou grilled chicken 德州扒鸡Bird's nest in a clear soup 清汤燕窝羹Quick-boiled clam 油爆大蛤Lotus flower shrimp(虾) 荷花大虾No. 4 Huaiyang Cuisine苏菜/淮扬菜Crab(蟹) meat & minced(切成末的) pork ball in casserole(砂锅) 砂锅蟹肉丸Chicken mousse(奶油) broth(汤) with fresh corn奶油鸡丝玉米汤Squid(鱿鱼) with crispy rice crust(粑) 鱿鱼锅巴No. 5 Zhengjiang Cuisine浙菜Dongpo pork 东坡肘子West lake vinegar(醋) fish 西湖醋鱼Shelled shrimp (虾仁) with dragon well tea leaves 龙井虾仁Beggar’s chicken 叫花鸡No. 6 Fujian cuisine闽菜Sea food and poultry(家禽) in casserole 佛跳墙Steamed chicken ball with egg-white 芙蓉鸡丸Fried prawn(对虾) shaped as a pair of fish油炸对虾Crisp pomfret(鲳鱼) with litchi(荔枝) 荔枝鲳鱼No.7 Hunan Cuisine湘菜Dongan chicken 东安鸡Braised dried(红烧) pork with eel(鳗鱼) slices 红烧肉Steamed turtle 清蒸甲鱼Spring chicken with cayenne(红椒) pepper 麻辣仔鸡No. 8 Anhui Cuisine皖菜/徽菜Huangshan stewed pigeon 黄山醉鸽Gourd duck葫芦鸭Fricassee(油焖) pork sinew(腱) with egg white蛋花炖肉Crisp pork with pine nuts(松仁) 松仁排骨Other regional cuisine：其它菜系Hot pots /Chongqing hotpot 重庆火锅Muslim cuisine 清真菜Imperial-Simulating(仿皇室的) cuisine 仿膳菜Vegetarian cuisine素菜Northeastern cuisine东北菜Taiwan snack台湾小吃Famous delicacy：名菜北京烤鸭Beijing duck羊肉串Kebab狗不理包子Goubuli steamed stuffed bun; dumb dog dumpling过桥米线Crosses the bridge rice-flour noodle担担面dan dan mian (noodles in spicy garlic sauce)夫妻肺片Fuqi ox lung slice红烧蹄筋braised tendon with brown sauce麻婆豆腐Mapo bean curd西湖醋鱼West Lake sour and sweet fish水煮肉片stewed pork slices东坡肘子pork joint cooked in Su Dongpo's style鱼香肉丝shredded pork in fish flavored sauceStaple主食The staple food of Chinese is rice and flour. Southerners prefer rice and ground rice products, such as cooked rice, New Year rice cake, eight treasure rice pudding, and rice dumpling while northerners prefer cooked wheaten food. With wheat flour, they make steamed bread, stuffed bun, various kinds of noodles, and meat dumpling, etc.译文：中国人的主食以大米和面为主，南方人多吃大米和米粉制品，如米饭、年糕、八宝饭、汤圆。
中国八大菜系英文介绍.ppt
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Baked Chicken in Salt （盐焗鸡）
4.Fujian Cuisine
Consisting of Fuzhou Cuis
ine, Quanzhou Cuisine
and Xiamen Cuisine, Fujia
n Cuisine is distinguished
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Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisin e, not greasy, wins its rep utation for freshness,
tenderness, softness, smo othness （鲜柔滑香）of its dishes with mellow
Eight Regional Cuisines in NhomakorabeaChina
中国八大菜系
China covers a large t erritory and has many nationalities, hence a variety of Chinese foo d with different but fa ntastic and mouthwat ering flavor. Since Chi na's local dishes have their own typical char acteristics, generally, Chinese food can be r oughly divided into ei ght regional cuisines, which has been widely accepted around.